It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Another pizza thread... Pics too

So after almost a year of an egged pizza addiction I finally bought some Caputo "00" Rinforzato (pizza flour) and broke out the scale for ingredients for the first time. WOW! My little guy said "This is the best pizza ever".... He ate three slices (I couldn't believe it)

It wasn't the best ever but it made me feel good, and it was really tasty.

We added 1 tbs of honey and oil and gave it a two day cold ferment. (forno bravo recipe that's popular here)

Comments

Hey, as cooks, we'll never think our food is the best ever and always find room for improvement. However, your lil dudes opinion trumps that as he'll always remember pizza night with his pops when he made a bombdiggity pie.

Great looking pizzas! Actually one of my grilled pizza cookbooks insists that the ones that are shaped more like an amoeba than a perfectly round pizza, always tastes better. This is a good thing because I don't think I could make a round crust to save my life.

Very nice, now I am getting out my 00 flour tonight! I always found that honey/oil/suagr in the dough made it burn at the high temp caputo recommends . . Any thoughts? Seems like you didnt have any issues and you added oil and honey, so what temp and how long? Nice ZA!

@NDG Used the recipe and added 1tbs of each and cooked between 575-675 range and rotated often... I pulled it when the crust was just right. First time for honey, but I didn't use super hot temps. They cooked in the 4-6 minute range.

Any pizza experts out there have tips for me? I am going for a chewy crust with some air bubbles in the outer rim . . a pizza that you can fold up a large slice with some resistance (like bending a mattress through a doorway). My pizzas are tasty, but too stiff after cooling that they would "crack" if attempting to fold. I figured I was just over cooking it or making it too thin, but when I kept a thicker crust rim, I found it dense and too doughy. I will post my recipe later, but any red flags you see? I know its a loaded question . . .

@NDG what type (brand) of flour are you using? I was using a tipo "00" that didn't give me much chew. I got the caputo tipo "00" rinforzato and the crust had lots of chew with the airy bubbles inside. I'm not even close to an expert but this particular flour may be the tool you need. Your pizzas look fantastic by the way. Nice job showing me up on my own thread...

If you want some chew to your pizza do not exceed 550 degrees. I read a lot of posts about 600, 700 and 900 degree temps. If you want to make cracker crusts that is fine. If you want the chew dial back to 550 degrees and cook longer. You also have to use the right dough recipe. Try King Arthur Bread flour, Four Roses or Robin Hood flours. These flours have the protein needed for dough that has some substance to it, especially the deep dish pies. The above pies look great by the way.